I don’t know about y’all, but I’m over winter. I do not like to be cold, and baby, it’s cold outside! Uncharacteristically cold temps for eastern NC…we are not used to getting down into the teens. Even crazier, it’s going from 60’s to the teens in a matter of 24 hours. Weird.
Anyway, ’tis the weather to drink warm apple cider. Or cook with it. This was my first experience making bread pudding, so I wasn’t sure what to expect (I had only eaten it once before too.) But ya know how I am, I like to make random things that I’m not sure if anyone will eat. (My grocery budget has limited some of that, so now you know yet another reason I do sponsored posts!) However, this Apple Cider Bread Pudding seemed like a good thing to try, and I had all of the ingredients already on hand. This is another great way to “re-purpose” leftovers, in this case stale bread, too.
This bread pudding has a very similar texture to a french toast casserole that has soaked overnight. You know, that spongy, eggy, wet bread texture. If you like that, then you’re golden. If you have texture issues…then this may not be for you. Or me. I loved the flavor, but couldn’t really handle the texture, but being as it is bread pudding
, I’m not sure what I was expecting. Sometimes I’m a dork. *Update – I have since made Pecan Pie Bread Pudding, and it’s not spongy or soggy. It was phenomenal! I’m thinking a different bread may decrease the sogginess factor in this recipe.*
Apple Cider Bread Pudding
8 cups stale bread (cubed) – I used leftovers of various breads!
4 large eggs
3/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 cups milk
1 cup apple cider
*can also add raisins, nuts, etc.
- Preheat oven to 350 degrees.
- Spray a 9 x 13 baking pan with cooking spray.
- Put bread cubes in a large bowl and set aside.
- In another bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, and salt.
- Add the milk and apple cider. Whisk until combined.
- Pour egg mixture over the bread and stir until all the bread is moistened.
- Pour into the prepared baking dish and let sit for 15 minutes, gently pushing the bread down into the custard mixture.
- Bake 40-50 minutes or until set.
- Let cool for 10-15 minutes.
It’s tasty with a little maple syrup over top, or maybe a drizzle of caramel sauce? You could also do a sprinkle of powdered sugar. My kids think everything is better with powdered sugar!
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